Last week, The Huffington Post introduced a new storytelling section of its online newspaper that will give readers a first-hand look at the many facets of the food industry.
Last week, The Huffington Post introduced a new storytelling section of its online newspaper that will give readers a first-hand look at the many facets of the food industry.
Last week, The Huffington Post introduced a new storytelling section of it's online newspaper that will give readers a first-hand look at the many facets of the food industry.
The new department is called Food Informants, and it outlines notable food business leaders, producers and visionaries in a weekly, first-person diary format. Food Informants provides a glimpse at both the challenges and successes of diverse individuals in the working food world. Most recently, the section featured Captain Jason Joyce, Maine-based lobsterman who works to educate his customers about sustainable lobstering options, shooting videos Deadliest Catch-style aboard his boat.
The previous week, and on the other end of the supply chain, four-star serviceware designer Martin Kasner wrote an hour-by-hour recount of his week, mostly spent creating the spindly, sculpture-like cutlery for a four-star restaurant in Chicago.
Although Food Informants is a very new addition to The Huffington Post and there have only been two entries so far, I am in love with the idea of obtaining a deeper understanding of how the people who make our food system function live on a daily basis. Seeing the mechanisms behind the noble lobsterman when compared with the high-end artistic talents of Kasner is illuminating. The two people have little in common, but are intricately intertwined.
For consumers who are detached from our food system, this model is extraordinarily useful, if not genius. It allows a quick, painless clarification that food does not sprout spontaneously from grocery store shelves, but is part of a long line of dedication, consideration and ultimately, pride. By linking our food with personal stories, we are able to grow closer to our eating sources.
